Preheat oven to 350 degrees F.

Using a stand mixer with your paddle attachment, beat butter, granulated sugar and brown sugar, until the mixture is light and fluffy. Add eggs one at a time, making sure that the eggs are beaten in completely. Then add the vanilla and pumpkin puree. Mix until incorporated.

In a large bowl whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. While the stand mixer is on slowly add 1/3 cup of the flour mixture at a time into the batter, until flour is incorporated. Do not over mix the batter.

Stir in chocolate chips. Scoop the cookie dough batter by heaping teaspoons onto a baking sheet.

Bake for 15 to 20 minutes, or until the cookies are lightly browned around the edges.

Let the cookies rest for 2 minutes. Place cookies on a wire rack and let cool.

Enjoy!